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Topic: Peasant Gouda (Read 5835 times)

I just wanted to make a simple table cheese with some of the new Spring milk.

I had a little problem with the curd sticking to the netting of the small Kadova moulds, but managed to extract the cheeses with minimal damage. They'll dry in the cave for a few days and then be vacuum-sealed.

Boofer, those are really cute!!! How many inches across are they at their widest? Can you do a close up of an empty mold? And no need to use cheese cloth? I've been curious about these molds but haven't been able to see a close up.

Congratulations on going cheese nuts! two makes in a week??? I'm looking forward to watching these develop.

I have gone a little nuts experimenting. Must be spring, eh? Added notes on a new Humboldt Foggish make to the Foggy thread that's been ongoing....trying new and strange white bloomies. Too bad you and your wife don't live in our area. I'd be begging you to take all our milk during the two weeks of lambing season. I don't quite see how I can play full time midwife, run a farm, run a business, AND make cheese. Oh well, maybe I can find someone closer.....but it sure would be fun to see what you'd make from goat milk. .

Boofer, those are really cute!!! How many inches across are they at their widest? Can you dp a close up of an empty mold? And no need to use cheese cloth? I've been curious about these molds but haven't been able to see a close up.

Thanks for the cheese, Kathrin. Here's an example of what I was potentially facing.

"The cheese has small openings in the body, but they are formed by lactic bacteria that produce CO2 and not propionic bacteria. The typical choice is Lactococcus lactis diacetylactis (along with regular L. lactis). Some makers also like to use Leuconostoc. A classic Flora Danica by itself, such as the one that Chr Hansen makes is not the best choice for the cheese. A better choice is a continental cheese culture. The make here uses Danisco culture because that is familiar to most people, and combines some Flora Danica with a classic MM series acidifier."

I blended the two to achieve a little more CO2 and increase diacetyl and to smooth out the pH curve a little more when used in a home setting. Also as noted already in the quote. There are better dedicated cultures to use, such as Chr Hansen's CHN.

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Yes, Kazu is the classic adjuncted gouda culture and works very well. Gives a richer nuttiness and slight sweetness. Culture choice also depends on aging needs. This is meant to be 3-5 month at consumption. For older and younger, I'd blend the cocktail differently.

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Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.